Roasted Squash Salad
Recipe Date:
November 1, 2017
Serving Size:
8
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- For Squash:
- 2 large delicata squash (yield 6 c sliced)
- 2 tbsps garlic oil (poach peeled garlic with canola oil on low heat until garlic is soft)
- 1 tbsp Ras el Hanout
- 1 tbsp honey
- 2 tsps salt
- Shallot Vinaigrette:
- 1/2 cup shallot, Minced
- 1/2 cup honey
- 1 1/2 cups canola
- 1/4 cup champagne Vinegar
- salt & pepper
- Additional Ingredients for Salad:
- 1 cup soft chevre
- 1 tsp extra virgin olive oil
- 1 tsp honey
- 1 tsp ground black pepper
- 1 tsp salt
Directions
Combine cheese with all ingredients and reserve.
To Prepare Squash:
Preheat oven to 425 degrees.
- Cut off each end of the squash and halve delicata lengthwise. Scoop out seeds using a spoon.
- Slice 1/2 inch thick crescents and toss with oil, ras, honey, and salt. Roast for 25 minutes, flipping squash halfway.
To Plate Salad:
- Mixed 3 cups of greens (Red Leaf, Little Gem, Baby Romaine or Butter Lettuce) and 1 cup of toasted pepitas (toasted for 7-8 min. at 350 degrees).
- Place a small amount of roasted squash in the center of the salad plate.
- Drizzle with a little shallot vinaigrette, small amount of goat cheese and sprinkle of toasted pepitas.
- Top the squash with about 3/4 cup of washed mixed greens on the salad plate. Drizzle the mixed greens with shallot vinaigrette and layer the salad with remaining roasted squash, chevre and toasted pepitas.
Take a look at our recommended pairings below.
